Category: Recipes
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Guess who is NOT going back to school this year? This girl right here. The last four Augusts I’ve been getting my textbooks and notebooks ready like every other college and university student, but not this year. I’m delighted to be on the other side of a grueling four years and so proud of my degree. I spent the better part of those years educating students about healthy eating and physical activity and I feel like it’s my duty to keep that train going.

Today I have a dorm room or residence room breakfast that you can make in under 5 minutes. If your room has a microwave, fridge, and maybe a toaster you can make this. No stove required!

You can buy silicone cooking cups specifically for eggs or use a small bowl or large mug

Lightly coat the cooking device with butter, oil or cooking spray

Crack your egg into the cup, pierce the yolk and stir it up (but don’t scramble)

If you microwave has lower heat, use the 50% power

Cook for 20 seconds at a time until the egg is cooked through (most microwaves will take approximately 1 minute)

Let your cup cool before extracted the egg for your sandwich, it will be hot!

Pretty sure you’ll be able to stay awake in your morning class after a healthy and filling breakfast like this. Here’s a couple nutrition facts about eggs:

The #1 question I get asked as a Burnbrae Farms ambassador is how do they get the omega into the eggs. Pretty simple, and all natural actually. The farmers feed the chickens flax seed.

Gone are those days where we all believe that yolks are bad for you. Yolks are full of nutrients, for example, they’re a natural source of vitamin D.

Need more QUICK healthy meal ideas? My fav BBF product to bring on the go is the 2 pack of hard boiled eggs. Throw them in a salad to get your protein in. You could also make a frittata during your meal prep on Sunday and then reheat it for breakfast for a few days.

For more great recipes and information, please follow Burnbrae Farms here:

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this website are my own.

Apparently all of my Burnbrae Farms recipes for this season involve baked potatoes. In my defence, baked potatoes are the easiest thing to do on the BBQ, the campfire, or in the oven. Also in my defence, potatoes are awesome! I wanted to take an already delicious recipe on the BBF website and health-ify it even more. My loaded baked potato is packed with three kinds of vegetarian protein and tastes cheesy without the added calories of cheese. Intrigued? I’ll go on.

The three types of protein you’re getting in this recipe are:

eggs (of course!)

plain greek yogurt (as a substitute for sour cream)

nutritional yeast

Nutritional yeast is an awesome food. It’s commonly used in vegan diets because it’s a complete protein and is a source of B Vitamins. Sprinkle it on eggs, toast (makes a mean garlic bread), on popcorn, spaghetti, you can even use it to season meat. Lots of nutrition, lots of flavour, low in calories.

Vegetarian Recipe: Protein Packed Baked Potato

1 baked potato

1/4 cup Naturegg Simply Eggs

1/3 cup diced green pepper

1 1/2 teaspoon nutritional yeast flakes

dollop of plain greek yogurt

(optional) sprinkle of cayenne pepper

Bake a potato on the BBQ (or oven, or campfire). In a pan saute green peppers for one minute over medium heat. Pour in Simply Eggs and scramble. Right before you take off the heat sprinkle in the nutritional yeast and scramble. Pour eggs over the baked potato and top with greek yogurt and cayenne pepper.

For more great recipes and information, please follow Burnbrae Farms here:

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this website are my own.

Although I have a wedding to go to this long weekend, the Victoria Day holiday always makes me start thinking about the cottage. Today’s recipe is inspired by the campfire. We have a full kitchen at our cottage but there’s just something about cooking food in the fire.

When we’re there for the weekend we keep the fire going the entire time. Of course it dies down a bit over night, but those morning embers are PERFECT for cooking. Last year our friends attempted to make a toad in the hole egg sandwich in pie irons.

One thing my father in law likes to do for breakfasts at the cottage is to use leftovers from dinner the night before and repurpose it into a morning dish with eggs. That’s what I did with this recipe. It’s super easy, uses leftovers and can be cooked over morning embers on the fire.

The key to cooking food over the fire is patience. If you’re the kind of person that burns the outside of the marshmallow with the inside not melted at all, take note of my cooking directions for these eggs. I’m using liquid eggs in this recipe because let’s face it, it sucks to pack eggs in a cooler. Or perhaps I’m the only one who’s sacrificed eggs in transportation. I never want to bring a full package, and yet I never buy half packages, and each trip I try to think of new, inventive ways to pack them.

Turkey Burger Hash

Chop up or crumble up the turkey burgers and scoop out the sweet potato from the skin. Combine with egg creations and cook over the fire.

Cooking tips for the campfire:

Make sure that you’re not cooking over direct flame. Find some embers either at the side of the fire pit or in the morning if there’s no flame at all. Stir up the embers to release the heat. Cook your hash in a frying pan or try using an aluminum tray. For each option you’ll want to play around with how close to the heat you want to get your cooking equipment. The further away, the longer it will take to cook. But if you get your dish too close to high heat then you’ll burn it. Use a metal spatula to stir and flip the hash like you’re making scrambled eggs.

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this website are my own.

Date: May 26th

Time: 9 pm EST

Hashtag: #GreatCanadianCampout

Hosts: @BurnbraeFarms, @CWF_FCF; @SJConsulting_CA

Eligibility: Open to Canada only. For official rules and regulations, please read HERE.

Meal planning and prepping is one of the best ways to set yourself up for heating healthy during the week. At our house we usually spend a few hours on Sunday cooking and doing dishes. Less work during the week means that healthy eating doesn’t seem to be as daunting. I’ve never been one to come home from work and be in the mood to cook.

This week I’ve been eating these egg cups with kale as a pre bootcamp meal. They’re easy to reheat and delicious on their own or with an english muffin.

I’m pretty certain you could whisk together 12 eggs to make this recipe but using the liquid eggs from my Wildly Fit nutrition partners, Burnbrae Farms makes it so easy.

And one more thing … If you are running the Toronto Marathon this weekend come and see me at the Burnbrae Farms booth at the Expo on Friday and Saturday. We shall chat about racing and eggs and take selfies of course.I’m not running it this year but the race has a special place in my heart. The Toronto Goodlife Marathon – 5 km was my first ever race!

Guess what?!?!?! The oven at my new house works wonderfully as is proof by this new recipe. One of my favourite things to do is make some traditional yummy recipes just a bit healthier. Our recipe challenge for the Burnbrae Farms Ambassador Team this month was to develop a recipe that would be great to make for breakfast in bed. Ya know, for mom. Originally I was dreaming up french toast recipe ideas, but I got to thinking about what would make a wonderful Mother’s Day.

I don’t have kids, but I do have a lot of friends with small children and toddlers. Breakfast in bed sounds great to them I’m sure. However, what I hear most often is how much they would love to sleep in. So here’s what I’m thinking (Dad’s are you reading this?) … make this recipe the day before Mother’s Day. Then, the morning of, instead of clanking around the kitchen with the kids being loud and boisterous, take them out of the house for a while. Get the kids up, go to the park, or the coffee shop, wherever you like, just out of the house. After your lady sleeps for a good amount of time, return with coffee, tea, juice, flowers, gifts and pull out this already prepared banana bread. I think it tastes best the next day anyways.

In a mixing bowl combine syrup, vanilla, water and yogurt. Then beat eggs into mixture. Then add bananas and mash until mixed. Next get a new bowl for the dry ingredients and add brown sugar, flour, baking soda, cinnamon and walnuts. Gently mix. Pour wet ingredients into dry ingredients’ bowl. Mix together, using as little stirring as possible so that you don’t overwork the batter. Pour into a greased loaf pan. Bake for 60 minutes.

We couldn’t leave this Mother’s Day post without offering you some prizes could we?

How to enter:

Tweet to enter! Each person on twitter will follow @BurnbraeFarmsand tweet the following, tagging a Twitter friend in the tweet using #Eggs4Moms between now and May 1st 11:59 pm EST. You can tag as many friends as you like, male and/or female, as often as you like using the entry tweet and hashtag.

Entry Tweet Example:

Sending Mothers Day love to @XXX who inspires me! Thx @BurnbraeFarms for the chance to WIN a gift for her #Eggs4Moms

Daily Prizes: Through the life of the #Eggs4Moms contest, we will award daily coupon prizes to participants Monday – Friday!

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this website are my own.

Surprise I have a third post for you this week on Fitness Friday. Since everyone loved my sweet potato peanut butter muffins post in November, Wildly Fit and Adams Natural Peanut Butter are back together. For four Fridays I’ll be posting some really easy ways to get your body moving in the morning. Pair these all natural fitness ideas with some peanut butter for breakfast and you’ve got yourself a perfect morning!

Let’s start with the absolute easiest thing that most people can do in the morning, morning walks. I started this a few springs ago and got hooked. It may not be the warmest in your neck of the woods but grab a hoodie and some sneakers and get those steps in. All you need is 20 minutes to get some fresh air and get the blood going. I love hitting the track by my house for a few laps because I can see the CN Tower from that park. Or, start walking in your neighbourhood and set your timer on your phone or watch for 10 minutes. When it goes off head back in the direction of your phone.

When you get home make yourself this really easy and healthy smoothie:

What’s your favourite all natural fitness exercise?

Have I mentioned that I’m packing up my apartment and moving? I’m really looking forward to having a new (to me) oven at the new place so I can get my bake on better than at this apartment. While I’m packing and dreaming of new treats I thought I’d share a recipe round up from some of my Fitfluential Ambassador friends. With Easter coming up I’m sure you’re thinking about chocolate, sweet and treats. I find that the best way to really get indulgent and treat myself is with something delicious and homemade instead of eating those chalky chocolate Easter eggs.

I hope you enjoy this round up and let me know if you have any ideas of what I should bake when I get to my new apartment.

A friend sent me a tuna cakes recipe last month but I never tried it and lost the link. Since I’m a lover of tuna I’ve been thinking about it for weeks and figured it was a great time to do some tuna recipe development myself. For this month’s Burnbrae Farms ambassador recipe I wanted to focus on fish. Everyone’s always looking for some easy and delicious fish meals to make on Good Friday. If tuna’s not your thing check out a cod and potato cakes recipe in the Burnbrae Farms recipe nest.

Plus, March is nutrition month and I always like to try to teach the benefits of non meat sources of protein. As I’ve mentioned before I like to include tofu, eggs, and fish in my regular meal plan to complement the chicken and turkey I also eat. Did you know that having enough protein in your diet can actually help to curve cravings.

Now let’s get cooking. My only regret with this recipe is that I didn’t double it and eat tuna cakes all day and night.

Tuna Cakes Recipe

2 cans of white tuna (in water)

1 cup shredded zucchini

3 large eggs

1/2 cup bread crumbs

1/2 cup green onion

1 tablespoon fresh lemon juice

1 teaspoon cayenne pepper (optional)

Preheat oven to 350 degrees. Whisk three eggs. Add tuna and use a fork to make sure it’s flaked into small pieces. Add the remaining ingredients and mix well. Form 5 patties. Bake for 10 minutes on each side (total of 20 minutes).

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this website are my own.

Pssssst! Want a chance to win some awesome prizes just for talking about Easter baking? Join our Twitter chat on Thursday March 26th at 9pm ET.

Ohhhhhh you didn’t think you would get away without a heart friendly post this week did you? We’ve got Valentine’s day this week and it’s heart health month. Now, it’s no secret that I heart pizza. In fact my blood may be made up of pizza. But as your friendly neighbourhood trainer I should probably caution you from eating pizza on the daily. Luckily, I’ve produced this wonderful little pizza omelette so you can have your cake and eat it too.

Oh and back to heart health it’s good for the heart. Why? Because eggs are good for the heart. For my overall health, including heart health, I focus on limiting the amount of meat I consume. My current meal plan calls for four servings of protein a day and I make at least 2-3 of them vegetarian sources. (Although this recipe has both eggs and meat). At our house we eat eggs multiple times a week and no we don’t worry about cholesterol. Okay allow me to be straight to the point for a moment, we gotta stop being scared of the yolks people. VIVE LE YOLKS!

… And vive le pizza. Ready for my recipe? This took three tries to get the perfect ratio of veggies to sauce and just a bit of cheese. Brad ate most the tries, he also did the cooking. I literally cannot cook an omelette to save my life. You should convince your loved one or family member to cook for you this long weekend too!

Pizza Omelette Recipe aka I Heart Pizza and Eggs

3/4 cup Naturegg Simply Eggs

1/4 cup chopped green pepper

1/4 cup chopped fresh mushroom

2 strips bacon (may I recommend turkey bacon for a bit healthier of an option!)

2 tablespoons pizza sauce

1 tablespoon mozzarella cheese

Brad’s omelette cooking tips:

Cook your omelette over medium. Make sure your pan has fully heated up before you start cooking. Pour your eggs into the pan then take your spatula and gently pull the egg towards the centre of the pan. Each time you pull egg into the middle, tip the pan around to let the egg run into all the parts of the pan. Work your way around the pan like a compass. Then it’s time to add your meat, veggies, and cheese to one side of the eggs. Take the spatula to loosen the other side gently from the pan and the flip it up onto the veggies for your perfect omelette.

Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this website are my own.

***Back by popular demand. I’ll be offering my FREE 5 Day Start Wild Group again starting on Monday February 9th. If you want to join, fill out this registration form or get more details ***

Ah meatless Mondays. Sometimes it’s nice to focus on plant based foods isn’t it? Yes. I have to say it’s a toss up between this and my lentil stew, but this mexican casserole recipe is high up there with my vegetarian offerings. To be honest, I like to break this recipe out for a crowd and show off how delicious vegetarian cooking can be. The last time I made this for my brother-in-law he was groaning because he ate far too much of it. Now that I’m done gloating, I will give you the the mexican casserole recipe so you can try it for yourself.

Mexican Casserole Recipe

Ingredients:

1 can of crushed tomatoes (or used diced if you like a chunkier meal)

1 can of black beans

1 cup of frozen corn

1 green and 1 orange bell pepper

1 bunch of chopped green onions (chop the white and green parts)

1/2 teaspoon cayenne pepper

1/2 tablespoon cumin

1/2 tablespoon chilli powder

Instructions:

Preheat oven to 350 degrees. Use a large baking dish (like one you would make lasagna in). Chop onions and peppers and put in baking dish. Add black beans, corn, tomatoes and seasoning. Stir it all together. Cook at 350 degrees for 40 minutes. (If using diced tomatoes you may need to cook it up to 1 hour since the recipe will have more liquid).

Toppings: cheese or avocado or both

Eat with: corn chips, tortilla chips, or in a wrap

** for a vegan meal eat it without cheese, for a gluten free meal use corn chips or gluten free wraps.